Panama Altieri Tom Geisha Dry Fermentation

Experience intense sugarcane, cherry punch and raspberry in our Panama Altieri Tom Geisha Dry Fermentation. It’s clean and sweet, with a smooth body. This coffee bursts with complex flavors, creating a new experience in each sip. The dry fermentation process intensifies the flavors, making this a care-filled cup of coffee you won’t want to miss.

The "Tom" lot was named after Eugene Altieri's grandson. Surrounded by the shadow of cigua palm trees, right at the middle of our Mimas Estate farm located in Callejon Seco, Boquete, on the eastern slope of the Baru Volcano. This lot is located at 1720 masl at the  Mimas Estate in a depression in the mountains at the slopes of the Baru Volcano. This lot grows under the shadow of the secondary forest of this location. The coffee cherries were harvested then transported to our facilities in Alto Lino the next morning, where it underwent flotation to separate low-density cherries.

Then it was placed on African beds in the drying greenhouse for its initial drying stage for 4 days, after reaching approximately 45% humidity. Then it was then placed in Grain Pro bags for 3 days to complete the fermentation process with low humidity. The coffee then underwent a second drying stage on African beds into our Greenhouse to dry for 28 days. Finally, the lot ended resting in our temperature and humidity-controlled warehouse.

Best of Panama 3rd Place win for 2024 in the Natural Geisha category. And multi time prize winning Specialty Coffee in the annual Best of Panama coffee competition since 2014. The greatest extension of cultivation on the farm is Geisha coffee due to the great advantages that various microclimates create on Mima Estates. This, together with a meticulous care of coffee traceability, ensures the best cup with a special and complex combination of many flavors. Cupping notes: strawberries, melon, jasmine, lemongrass, orange, fruit acidity, red fruits, sugarcane, sweet, silky, elegant.

Altieri Specialty Coffee is a family-owned group of coffee growing farms from Boquete in Panama, founded by Eugene Altieri, an Italian American businessman residing in Panama. We have two farms located in Boquete, called Mima Estate in the area of Callejon Seco and Pipim Estate in the area of Alto Lino. We produce varieties of Geisha, Typica, Catuai and Caturra. These prize-winning coffees are grown on the Eastern slope of the Baru Volcano, surrounded by the virgin cloud forests of the Baru National Park, at a height of between 1,600 and 2,200 meters above sea level, in an area known as Callejón Seco and Alto Lino. This area consists of volcanic soil, drained on the slope of the volcanic mountain, at an altitude where winds from the Pacific and Atlantic Oceans collide creating microclimates different from the rest of the country. Mima Estate (Callejon Seco) produces Geisha, Typica and Catuai, while Pipim Estate (Alto Lino) produces Caturra. After fifteen years of coffee growing and earning various awards, the second generation of the Altieri family are following Eugene’s legacy, working together to expand the Altieri Specialty Coffee brand. Given that family is in Altieri Specialty Coffee’s core values, our 10 lots’ names have special meaning; they are named after each of the Altieri family’s 10 grandchildren.